Crispy Sweet-And-Sour Shrimp

Recipe Ingredients

		Shrimp
1 1/2 lbs	681g / 24oz	Unpeeled medium-size fresh shrimp
1/2 cup	31g / 1.1oz	All-purpose flour
1/4 cup	15g / 0.5oz	Cornstarch
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Water
1 teaspoon	5ml	Vegetable oil
1 teaspoon	5ml	Egg - lightly beaten (large)
		Vegetable oil
		Hot cooked rice
		Sweet and Sour Sauce
1/2 cup	55g / 1.9oz	Sliced carrot
1/2 cup	73g / 2.6oz	Chopped green bell pepper
3 1/2 tablespoons	52ml	Cornstarch
1 cup	237ml	Water - divided
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	118ml	White vinegar
1/3 cup	78ml	Catsup
1 tablespoon	15ml	Soy sauce
1		Pineapple chunks - (15 1/4 oz) - drained

Recipe Instructions

Peel and devein shrimp; set aside. Combine flour and next 6 ingredients; stir until smooth. Pour oil to depth of 2 inches into a Dutch oven; heat to 375 degrees. Dip shrimp into batter, and fry, a few at a time, until golden. Drain on paper towels. Serve over rice; top with sauce.

For Sweet-and-Sour Sauce: Cook carrot in a small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute. Drain and rinse with cold water. Set aside.

Combine cornstarch and 1/3 cup water, stirring until smooth. Combine remaining 2/3 cup water, sugar, and next 3 ingredients in a saucepan; bring to a boil over medium heat. Gradually stir cornstarch mixture into catsup mixture; cook, stirring constantly, until thickened. Stir in vegetable mixture and pineapple chunks.

This recipe yields 6 servings.

Source:
The Bubba Gump Shrimp Co. Cookbook

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